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Not all beans are unfavorable

Although Dave's story tells us how not to throw a bean supper, there are other kinds of beans that will keep you in the Zone. Here are some recipes from

Black Bean Salad with Avocado, Turkey and Cheese

Two 3-block meals

1/3 avocado, diced
1 tablespoon balsamic vinegar
1 cup cooked black beans
2 cups cucumbers
1/2 teaspoon ground cumin
2 tablespoons chopped Italian parsley
1 tablespoon lime juice
1 tablespoon fresh chopped oregano
1 1/2 cups small diced red onions
Salt and pepper, to taste
Tabasco Sauce, to taste
2 ounces julienne turkey breast
1 diced yellow pepper
4 ounces low-fat Monterey Jack cheese

Combine all ingredients, except the shredded cheese, in a bowl, adding Tabasco sauce and salt and pepper to taste. Toss well. Sprinkle the shredded Monterey Jack on top of the salad. Serve at room temperature or chilled.

Green Beans Italian Style

4 carbohydrate blocks and 4 fat blocks

1 1/3 teaspoons olive oil
1 1/2 cups minced onions
1 1/2 cups canned chopped tomatoes
1 small bay leaf
Salt and pepper to taste
1 1/2 tablespoons flour
1 1/2 tablespoons water
1 1/2 cups green beans, cut in 1-inch pieces

Melt olive oil in a medium-size, non-stick saucepan. Add onion and sauté until tender. Add tomatoes, bay leaf, salt and pepper. Cover and simmer for 10 minutes. Cook the green beans. Make a smooth paste of flour and water. Drain excess liquid from beans, if necessary, and add to the tomatoes and onion mixture. Slowly stir in flour and water mixture and cook until thickened, stirring constantly. Remove bay leaf before serving. (Choose your favorite 4 blocks of protein to accompany this vegetable dish.)

Shrimp With Tri-Bean Salad

Servings, two (four blocks each)

From "Mastering the Zone"

12 ounces shrimp
1/2 cup cooked kidney beans
3/4 cup cooked chickpeas
3 cups green beans, diagonal cut
1 1/2 cups onion, chopped
Romaine lettuce, diced
2 2/3 teaspoons olive oil
2 tablespoons cider vinegar
2 tablespoons dried chives
1/8 teaspoon dried basil
1/8 teaspoon black pepper
1/8 teaspoon white wine
4 bay leaves
1/8 teaspoon parsley
Salt to taste

In a small mixing bowl, combine oil, vinegar, chives, basil, black pepper, kidney beans, chickpeas, green beans and onion to form a Tri-Bean Salad. Place mixing bowl in refrigerator to allow vegetables to marinate. In saucepan, poach shrimp in boiling water with wine and bay leaves until cooked. Remove shrimp from saucepan and cool. Arrange a bed of lettuce on two large plates. In the center of the plates on the lettuce place a mound of salad. Place the shrimp around the salad and sprinkle with parsley. Chill and serve.